Chicken Zucchini Chickpea Stew

Name: Chicken Zucchini Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

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A deliciously simple Chicken Zucchini Chickpea Stew with rich tomato sauce, perfect with rice for a cosy meal. Give it a try tonight!

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

6-8

About this recipe

I originally came up with this recipe while brainstorming a pie idea using roti, but the flavours were so good I decided it deserved to be served as a main dish! This Chicken Zucchini Chickpea Stew is perfect for those who love hearty, wholesome meals. The combination of seasoned chicken breast, soft zucchini, and chickpeas simmered in a rich tomato sauce creates a dish that’s both satisfying and comforting. And with this left-over you can’t but not make these PIES

If you enjoy rice dishes, this stew pairs beautifully with it, just like some of my other favourites, including my mouthwatering curry chicken casserole and Chicken and Rice Fatteh. The Chicken Zucchini Chickpea Stew is quick to put together, making it perfect for busy weeknights, and you can easily customise it to your taste. Once you try it, you’ll see why I couldn’t resist turning this pie idea into a flavourful stew!

Ingredients

1 kg chicken breast fillet, shredded
4 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon ground coriander
¼ teaspoon white pepper
2 teaspoons dried oregano
1 onion, diced
2 tablespoons olive oil
3 large zucchinis, diced
1 can chickpeas, drained and rinsed
5 tablespoons tomato paste
2 cups water
3 garlic cloves, crushed
1 cup fresh coriander, chopped
Cooked rice, for serving

Notes from Rouba

You can substitute zucchini with eggplant, but make sure to cook the eggplant separately before adding it to the chicken.
Garlic and coriander can be added fresh, but I prefer sautéing them for a richer flavour.
This stew tastes even better the next day, so it’s ideal for meal prep or leftovers.

Method

Step 1. Prepare the chicken

Coat the shredded chicken breast fillet with 1 ½ tablespoons of oil. Season with salt, pepper, paprika, ground coriander, and white pepper. Mix well to ensure the chicken is evenly coated with the spices.

Step 2. Cook the onion and chicken

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and sauté until softened. Then, add the seasoned shredded chicken breast fillet to the pan with the onion. Cook, stirring occasionally, until the chicken is fully cooked.

Step 3. Add the vegetables and simmer

Toss in the diced zucchini and chickpeas, stirring well to combine with the chicken and onion mixture. Cook for about 5 minutes, until the zucchini starts to soften. In a small bowl, dilute the tomato paste with 2 cups of water. Pour this mixture into the pan. Stir everything together and let it simmer uncovered for about 20 minutes, or until the sauce slightly thickens.

Step 4. Finish with garlic and coriander

In a small pan, sauté the crushed garlic cloves and fresh chopped coriander until fragrant. Add this mixture to the stew and stir. Serve hot over cooked white rice.